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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle salt over roast. Wrap tightly and refrigerate for 12 hours. Remove roast from refrigerator, unwrap, place on a wire rack in a shallow pan, cover and let sit until it reaches room temperature. Discard wrap. | 2. Preheat oven to 225 degrees F. | 3. Prepare another shallow pan with a wire rack in it. Place in oven to heat. | 4. Pat the roast dry, rub 1 T oil evenly over the meat. Pepper roast. | 5. In a heavy pan, cast iron is best, place remaining T of oil. Heat almost to smoke. | 6. With kitchen tongs, place the roast into hot pan. Sear on each side for 3-4 minutes each. | 7. Remove pan and roast from heat. | 8. Place roast on warmed rack in preheated oven. | 9. Use a probe thermometer to monitor temperature. | 10. You want to try to keep the internal temperature of the roast below 122 degrees. Adjust oven temperature as needed, or open door briefly, to keep that temperature down. | 11. For a medium rare roast, cook to 115, remove from oven. Turn oven off. (A 5 pound roast will take around 2 hours in my oven to reach 115 degrees.) Leave roast in oven until thermometer reaches 130 F for medium rare. This will take 30 to 50 minutes longer. | 12. If your roast is not coming up to temperature, turn the oven back on to 225 for 5 minutes, turn it off and finish. | 13. When roast is at 130 F, transfer to cutting board and let rest 15 minutes. | 14. Slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	5			2788.0063	0.0	490.5078	92.7069
salt	2	teaspoons	coarse	-	-	-	-
cooking oil	2	tablespoons		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.